Description
This High Protein Banana Cottage Cheese Cheesecake is a creamy, nutritious dessert that combines the richness of cottage cheese and Greek yogurt with the natural sweetness of ripe bananas and honey. Baked to perfection, it offers a healthy twist on traditional cheesecake with added protein and minimal sugar, perfect for a satisfying treat or post-workout snack.
Ingredients
Base Ingredients
- 1 1/4 cup full fat cottage cheese
- 3/4 cup full fat Greek yogurt or skyr
- 2 eggs
- 1 1/2 ripe bananas
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract or paste
- 1/4 to 1/3 cup honey (maple syrup can be used as a substitute)
- 1/3 cup almond flour
Toppings
- 1/2 banana, sliced
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the right temperature for baking the cheesecake.
- Blend Ingredients: Combine cottage cheese, Greek yogurt, eggs, ripe bananas, cinnamon, vanilla extract, honey, and almond flour in a blender or food processor. Blend until smooth, stopping occasionally to scrape down the sides to make sure the banana is fully incorporated.
- Prepare Pan: Pour the smooth batter into a 6-inch springform pan lined with parchment paper for easy removal. Cover the pan loosely with aluminum foil to prevent the top from browning too quickly.
- Bake Cheesecake: Bake in the preheated oven for 50 minutes to 1 hour. Remove the foil after 20 minutes to allow the edges to brown. The cheesecake is done when the edges are set and golden, while the center remains slightly jiggly but not gooey.
- Cool and Chill: Let the cheesecake cool in the pan for 20 minutes at room temperature. Then, remove it from the pan by taking off the springform ring, keep it on the parchment paper, transfer it to a serving plate, and refrigerate for at least 5 hours, preferably overnight, to fully set.
- Add Toppings and Serve: Before serving, top the cheesecake with the sliced half banana or your choice of fresh fruit. Slice evenly into four servings and enjoy your high-protein dessert!
Notes
- Use full fat cottage cheese and Greek yogurt for best texture and flavor; fat-free versions may result in a less creamy cheesecake.
- Honey can be substituted with maple syrup if preferred.
- The cheesecake will be slightly jiggly when done baking but will firm up after chilling.
- Use a 6-inch springform pan to achieve the right thickness and cooking time.
- Allow the cheesecake to chill for several hours, ideally overnight, for the best texture and flavor development.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
